Ingredients

Method

First cook the jacket potato in the oven. When it is done, leave the spud in the oven to keep warm and grill your bacon.

Once the bacon is cooking, fill a pan with water, add salt and bring to the boil.

Meanwhile, chop your tomatoes, snip some fresh chives and set aside.

Cut the jacket potato in half and scoop the potato out of each half and put into a bowl.

Spray with the low calorie cooking spray oil to get a buttery taste and mash it up.

Add the tomatoes and chives to the mash in the bowl.

When the bacon is done, snip into the bowl using scissors. Mix well (for a more buttery taste, take two sachets of Butter Buds and mixed in a small bowl with water to make up a runny butter sauce. You can then add this to the mash mixture in the main bowl.)

Heap the mixture back into the skins on your plate.

Add the dash of vinegar to the boiling water and crack an egg into the water.

Poach the egg in the simmering water for about 3 minutes, or until cooked to your liking.